Homemade Tofu Mayonnaise

This homemade tofu mayonnaise is so quick and easy, I wish I had started making it sooner. Although tofu and cashews have some fat, this mayonnaise has way less than store-bought. And, if you prefer, you can leave out the cashews and just use tofu.

Switching to a plant-based diet means we stay away from extra added fat and oil which some store-bought vegan mayonnaise has. This is one staple that you should have in your refrigerator all the time. You can make it one day during the week and it should last you the whole week.

Especially if you put it in these cute little mason jars. One half of a block of tofu should make enough for this size which is an 8 ounce. Keep the other half of the tofu in water for another recipe during your week.

We need to be mindful of all that we eat otherwise these little additions can add up to increased cholesterol and weight gain. It may not taste exactly like your favorite mayo, but you’ll find your taste buds adjusting with time and your cholesterol levels thanking you.

I also have a recipe for sour cream and they are pretty similar. Here's the sour cream recipe. Keep this on hand as a staple for your sandwiches, salad dressings or for sauces.

I'd love to hear your feedback in the comments below for this Homemade Mayonnaise! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won't miss it!

Print Recipe

Homemade Tofu Mayonnaise

Keep this staple on hand for dressings, to use on sandwiches or sauces. Naturally lower in fat than traditional mayonnaise and full of flavor.

Votes: 6 Rating: 4 You:

Rate this recipe!

Prep Time

10minutes

Cook Time

0minutes

Servings

cups

Ingredients

1/214 oz. blockfirm organic tofudrained

1/4 cupraw cashewssoaked in warm water for 30 or more minutes

1/8cupapple cider vinegar or lemon juice

2 tsp maple syrup

1tsponion powder

1Tblspicy mustard

1/2tspsea salt

Prep Time

10minutes

Cook Time

0minutes

Servings

cups

Ingredients

1/214 oz. blockfirm organic tofudrained

1/4 cupraw cashewssoaked in warm water for 30 or more minutes

1/8cupapple cider vinegar or lemon juice

2 tsp maple syrup

1tsponion powder

1Tblspicy mustard

1/2tspsea salt

Votes: 6 Rating: 4 You:

Rate this recipe!

Instructions

Place drained tofu, drained cashews, and the rest of ingredients into a high powdered blender. You don't need to press it. If you're not using the cashew, you can use a food processor.

Blend, scraping sides until the mayonnaise is smooth and creamy. Add 1/8-1/4 cup water to thin to your desired thickness.

Hi Susan. I have never steamed tofu before a recipe. Maybe you’re thinking of tempeh. Many people like to steam tempeh to make it softer and easier to pick up a marinade or to get rid of bitterness that some people notice. I’ve used tempeh both ways. That said, there are a couple of ways to use tofu and I have an article that covers this called, “3 Ways to Cook with Tofu.” For this recipe, I just drain it and use it this way with the rest of the ingredients. Sometimes water will separate from the finished product after it sits in the fridge a bit and that can easily be drained off. I hope that helps.